The perfect juicy chicken breast…one of the most common foods in the US, yet one of the most easily overcooked foods. Nobody likes dry overcooked chicken breast, this recipe will teach you the easiest way to have the perfect juicy chicken breast every single time!
Ingredients to make the Perfect Juicy Chicken Breast:
- 20 oz Boneless, Skinless, Chicken Breast 4 small 5-ounce breasts
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- ¼ tsp Sea Salt
- ¼ tsp Red Pepper Flake
- ½ tbsp Extra Virgin Olive Oil
Instructions:
- Start by heating a large stovetop pan to medium heat.
- Once the pan is hot add your oil to the pan, then immediately add your chicken breast to the pan. Cook for 2 minutes, then flip to the other side for 2 minutes. This will turn the outside of the chicken breast a nice golden brown color but the inside will still be uncooked. If not golden brown turn the heat up just a little more and cook for another minute…your pan wasn’t hot enough.
- After 2 minutes on each side, turn the heat to low and cover with a lid. Cook for 5 minutes, then flip, cover with the lid again, and cook for another 5 minutes. These times are based on a 5-ounce chicken breast. My rule of thumb is, once you cover the chicken with the lid, 1 minute, per every 1 ounce, produces the perfect juicy chicken breast!
- Once the chicken is done you can remove it from the heat and place it on your plate.
The Perfect Juicy Chicken Breast
Classic Chicken breast and The Best Way to Cook It!
Servings 4
Calories 168kcal
Ingredients
- 20 oz Boneless, Skinless, Chicken Breast 4 small 5 ounce breasts
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- ¼ tsp Sea Salt
- ¼ tsp Red Pepper Flake
- ½ tbsp Extra Virgin Olive Oil
Instructions
- Start by heating a large stovetop pan to medium heat.
- Once the pan is hot add your oil to the pan, then immediately add your chicken breast to the pan. Cook for 2 minutes, then flip to the other side for 2 minutes.This will turn the outside of the chicken breast a nice golden brown color but the inside will still be uncooked. If not golden brown turn the heat up just a little more and cook for another minute…your pan wasn't hot enough.
- After 2 minutes on each side, turn the heat to low and cover with a lid. Cook for 5 minutes, then flip cover with the lid again and cook for another 5 minutes. These times are based on a 5 ounce chicken breast.My rule of thumb is, once you cover the chicken with the lid, 1 minute, per every 1 ounce, produces the perfect juicy chicken breast!
- Once the chicken is done you can remove it from the heat and place it on your plate.
Nutrition
Calories: 168kcal | Carbohydrates: 0.6g | Protein: 32.6g | Fat: 3.1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 147.9mg | Potassium: 8.4mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0mg | Calcium: 1.6mg | Iron: 0mg
Reheating:
I do recommend reheating chicken breast covered to help retain the moisture.
Meal Prep:
This recipe will last for up to 6 days in the fridge!
Freezer-Friendly:
These chicken breasts are freezer-friendly.
